We’re all familiar with the overstuffed, bursting-at-the-seams utensils drawer. It’s filled with ancient equipment, multiples of the same item and ruined old products. Here’s how to prune out one category of your utensil drawer: the spatula.

What You Need: Metal, Silicone and Plastic
Make sure you have two good metal spatulas: one with an offset thin blade, which is perfect for getting under delicate foods like pancakes or cookies, and one with a medium-length blade. This one makes it so you don’t have to flip or pick up foods at awkward angles. Also, keep a rubber spatula or two around. Have one that’s strong enough for heavy doughs, and another that’s flexible enough to get in the corners of dishes or jars. The best models are silicone, since they’re incredibly heat-resistant and therefore safe to be used in pots. Get rid of any rusted or corroded metal spatulas, as well as any melted or warped rubber ones. Plastic spatulas take on stains and smells more easily than metal spatulas do, but they have the advantage of being gentler on nonstick coating and other cookware in general. If your silicone spatulas aren’t doing the job in your pots, go for a plastic spatula to scrape the pot clean rather than using one of

-- The Nest Editors